Put white wine vinegar in while whipping. Mix sugar, maizena and vanilla beans, and add it little by little in the egg whites while you are still whipping.

When the mass is smooth and firm, you put it on a parchment paper on a baking sheet and form it as you want.

Lower the temperature in the oven to 100 degrees and put the pavlova in bottom of the oven. Roast the cake for 60-70 min.

For the custard you first wisp eggs and sugar in a saucepan.

Scrape out the vanilla pods out of the vanilla beans and have it in the egg mixture. Add milk and maizena and wisp it together. Heat the mixture and stir it at the same time till you get a suitably thick cream. (The cream shall not boil!) Then you cool it in cold water.

I also whipped cream which I put together with the custard on the cake.